As I already said in my previous posts the type of fish you can find will change from one place to another. I used Merluzzo fish in this recipe. It was very tasty. However I do believe it would taste much better with a kind of fish as salmon!
15g parsley leaves
180g carrots, cut into round slices
450g mushroom, sliced
500g fish fillets or slices (without bones)
1 litre water
Salt
1/2 lemon
2 cloves of garlic
20g extra virgin olive oil
400g x 3 cans of beans (drained amount is approx 250g x 3)
- Chop parsley for 5 seconds on Speed 7 and set aside
- Put carrots into Varoma Bowl
- Place mushrooms onto carrots
- Wet some baking paper under the tap water and the squeeze it gently. Put it into Varoma Tray. Place fish fillets. Fold the baking paper over the fish. Close Varoma Lid
- Put water, salt and lemon in TM Bowl. Place Varoma Bowl and Tray. Cook for 25 minutes at Varoma Temperature on Speed 1. When cooked set aside with Varoma Lid ON and keep warm
- Throw away the water in TM Bowl
- Chop garlic for 5 seconds on Speed 6. Clean down the sides of TM Bowl with spatula (repeat if needed)
- Add EVO and saute for 1 minute at 100°C on Speed 1
- Add washed and drained beans. Cook for 4 minutes at 100°C on Speed 1-2
- Add salt and 3/4 of the chopped parsley. Mix 30 seconds on Speed 4-5. At the same time mix also with TM Spatula through the hole of TM Lid
- Drizzle mushrooms and carrots with a little EVO, add salt and mix
- Put bean puree into serving plate.
- Place fish on the puree and put vegetables on the side.
- Sprinkle with a little chopped parsley and serve
Afiyet olsun...
It's adapted from a recipe in Lezzet Magazine with some modifications
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